Mushroom Bisque

When the weather starts to chill, I start thinking about homemade soup. This simple recipe couldn't be easier; I made it in 20 minutes start to finish. I pride myself on preparing tasty "quickie soups"  that I can complete and eat within the half hour. This gluten free favorite was light, delicious and soothing.  It was perfect for a calorie conscious, yet satisfying lunch!

It's healthy too. Mushrooms contain valuable nutrients. They can be important contributors to boosting immunity which is needed to ward off disease. They are good sources of B vitamins which are important for the nervous system, and the very important mineral Selenium which is an antioxidant that protects cells from damage.  Mushrooms are also low in calories, low in fat, and naturally gluten free. It makes sense to add mushrooms to our menus.

There are also health giving fresh herbs in this soup too.

I still have fresh herbs growing in containers on my deck that are very prolific right now. In addition, I'm still receiving herbs from my CSA- so it seems perfectly natural that I would use fresh herbs in this bisque. Feel free to use dried herbs or even change the herbs if you prefer ( try fresh parsley, dried sage, chives )

What is the difference between soup vs bisque? Bisques are much creamier and smoother than most soups. Originally of French origin, bisques usually were made with some kind of seafood and cognac. Over the years, especially now with the need for allergy conscious foods, no one adheres to the strict interpretation; however, cream continues to be expected. In a vegan version, you can add coconut cream or coconut milk. My mushroom bisque contains no seafood or cognac, but it's still richer and creamier than most ordinary soups. That's why I called it a bisque!

This recipe meets gluten free, vegetarian, or vegan standards. ( It is also nut free and egg free)

Author: Judee Algazi
Prep Time: 5 minutes
Cook Time and blender time: 15 minutes
Total Time: 20 minutes

Ingredients: 
 8 ounces of white or portobello medium mushrooms, cleaned and cut in quaters
1/2 cup of chopped onion
3 Tablespoons of fresh dill
2 Tablespoons of fresh sage
2 Tablespoons olive oil or coconut oil
1 Tablespoon of salt free herb-blend like
Cracked pepper to taste
1/2 cup coconut milk or almond milk
4 cups vegetable broth


Directions: 
In a small bowl, toss the mushrooms, onion, dill, sage, pepper , spices  and olive oil. Transfer to a heated skillet and sauté for about 5 minutes until mushrooms and onions are soft. Allow to cool.

When cool, add mixture to a blender and add broth and coconut milk. Whiz until well blended. Heat and enjoy.
Makes 4-5 cups or 2 large bowls.

Cut up the mushrooms, onions, dill, sage, and spices and toss with oil. 

Saute in skillet until vegetables are soft. 

Mix in cream ( or coconut milk) , vegetable broth and  then puree in the Nutribullet or blender until smooth and crea
This recipe was featured this week on :
 Healthy Happy Green and Natural Party Hop AND 
Delicious Dish Tuesday

                                                                  ENJOY!

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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